Vazhuthananga varutharacha curry /Brinjal in Roasted Coconut gravy

This curry is prepared using fried brinjal in  roasted coconut gravy. This curry looks similar to “Theeyal” and it tastes great with Kerala Matta Rice.

Brinjal Theeyal (1)


  1. Brinjal(cut into medium pieces) – 4
  2. Grated Coconut – 1 cup
  3. Fennel seeds – 1/2 tsp.
  4. Clove – 2
  5. Turmeric powder – 1/2 tsp
  6. Red chilly Powder –1 tsp
  7. Coriander powder –1 tsp
  8. Mustard seeds – 1/4 tsp
  9. Salt
  10. Curry leaves
  11. Shallots(chopped) – 1 tbsp
  12. Coconut Oil

Brinjal Theeyal (2)


  1. Chop brinjal into medium pieces. Fry in oil till light brown.
  2. Dry roast grated coconut,fennel seeds and cloves till coconut turns golden brown in color.
  3. Grind the roasted coconut together with chilly powder,turmeric powder and coriander powder into a fine paste.
  4. Heat coconut oil in a pan. Splutter mustard seeds.Saute shallots and curry leaves.
  5. Add the coconut paste and 1/4 cup of water  to it.Let it cook for 2-3 minutes.
  6. Finally add fried brinjal pieces and salt  to it and mix well.
  7. Serve with Rice or Roti.


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2 Responses

  1. Rafeeda says:

    my umma makes something similar… looks yummy…

  2. Veena says:

    Looks rich and creamy

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